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Tuesday, December 18, 2012

Strawberry Almond Muffins with Strawberry Glaze for #MuffinMonday

This Muffin Monday post comes to you a day late quite deliberately. Sometimes, when the inexplicable happens, it is all we can do to bow our heads in silent prayer. And treasure the loved ones around us. Our daughters arrived on Sunday night safely, although a little later than expected after an unscheduled detour to Abu Dhabi, because the airplane was low on fuel. As I write this on Monday morning, they are still sleeping in their beds and, so, all is right with my world. And, for that, I am forever grateful.

This week’s original strawberry muffin recipe came from Jane’s Sweets and Baking Journal. I changed it up by adding in ground almonds, yogurt, a natural strawberry glaze and way more strawberries. Oh, and some sliced almonds on top. Because despite the sadness in this world, this is still the Holiday Series. And while muffins can’t make everything better – would that they could – these strawberry babies do help. Baked goods are comfort food, don’t you agree?

Put paper liners in the cups of your muffin pan, or grease your pan with non-stick cooking spray or butter.

Hull your strawberries. The easiest way to do this, with the least amount of strawberry wasted, is to slide your knife under the stem. Use your thumb to hold the stem against the knife and put the whole thing out.

Cut up your berries and put them in a small bowl. Sprinkle with the 1/4 cup or 55g sugar and allow them to sit while you get on with the batter.

In a large mixing bowl, thoroughly combine the flour, almond meal, sugar, baking powder, and salt.

Cooking for people I love, creating deliciousness out of fresh ingredients, browsing through cookbooks for inspiration, perusing grocery shelves for choice items and writing about my expat life enriched by food. That's what I do here.